Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese

Authors

  • Ferial Aziza Benyahia-Krid Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Ouarda Aissaoui-Zitoun Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Halima Boughellout Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Faiza Adoui Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Amani Harkati Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Cocou Rogatien Bakou Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Denis Wodo Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.
  • Mohammed Nassereddine Zidoune Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

DOI:

https://doi.org/10.9734/bpi/crafs/v5/1654F

Keywords:

Calotropine, cow milk, composition, sensorial profile

Abstract

The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera is very used in the preparation of traditional Peulh cheese. Peulh cheese has attracted a lot of interest from stakeholders in the West African dairy industry. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of the fresh cheese Peulh type which was characterized by the physicochemical and sensory aspects. The results showed that this traditional cheese presented a total dry extract of 32.49%, pH 6.28, a lactic acidity of 0.14 p.cent, a protein content of 28.30% and a sweet whey with pH 5.90. The Peulh cheese making yield is 55.45% expressed on dry basis. The sensory aspects showed that it has a firm texture, elastic, not sticky, with a lactic odour and a lactic flavour and has an overall persistence in the mouth of about 15 seconds.

Published

2021-05-12

How to Cite

Ferial Aziza Benyahia-Krid, Ouarda Aissaoui-Zitoun, Halima Boughellout, Faiza Adoui, Amani Harkati, Cocou Rogatien Bakou, … Mohammed Nassereddine Zidoune. (2021). Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese. Current Research in Agricultural and Food Science Vol. 5, 104–117. https://doi.org/10.9734/bpi/crafs/v5/1654F

Issue

Current Research in Agricultural and Food Science Vol. 5

Section

Chapters